Category Archives: Sangiovese

What I love about Chianti, besides the value prices, are the reliably high acidities, tart red fruit, and savory elements, suggestive of herbs like tarragon, and aromas reminiscent of a forest hike. These characteristics, when combined with food typical of the region–rich pastas, tomato based sauces and braised meats–create unbeatable pairings. For me, these wines truly represent the soul of Tuscany, reminding me of walks in its olive groves and memorable meals in which the wine and food combine to create sublime moments of true satisfaction. Continue reading →